*  Exported from  MasterCook  *
 
                            BREAD PUDDING SOUFFLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Puddings
                 Masterchefs                      Norleans
                 Pal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PUDDING-----
    7       oz           Bread, French, stale cut
                         -- into 1-inch cubes
    3       lg           Egg yolks
    3       lg           Eggs
    1 3/4   c            Sugar
    4 1/2   tb           Vanilla
    1       t            Cinnamon
    1       t            Nutmeg
      1/2   c            Butter, softened
    4       c            Milk, whole
      1/2   c            Raisins
                         -----SOUFFLE-----
    6       lg           Eggs, separated
      1/2   c            Sugar, granulated
    2 1/2   c            Bread Pudding
      1/2   c            Sugar, confectioner’s
                         -----WHISKEY SAUCE-----
    1       c            Cream, heavy
      1/2   c            Sugar
      1/4   c            Bourbon
 
   Bread Pudding:
   ÿÿÿÿÿ
   
        Preheat oven to 350 F.
   
        Toast bread cubes in the oven for 12 to 15
   minutes or until golden brown.
   
        Place the toasted cubes of bread in an ungreased
   13x9x2 inch pan.
   
        In a large mixing bowl, beat the eggs and egg
   yolks on medium speed until frothy.
   
        Add sugar, vanilla, cinnamon, and nutmeg.  Blend
   well.
   
        Add softened butter and blend, then mix in the
   milk.
   
        Sprinkle the raisins over the bread cubes and
   pour the milk mixture over all.  Allow the bread to
   become thoroughly soaked.
   
        Bake the soaked bread in the 350 F oven for 40
   minutes.
   
        Pudding should rise 2 to 3 times original height,
   but once removed from the oven its size will
   decreased, ending up slightly higher than the uncooked
   pudding.
   
        Cool slightly.  Serve.
   
   Souffle:
   ÿÿÿ
   
        Put the egg yolks and granulated sugar in the top
   of a double boiler over very low heat.  Whisk the
   mixture until frothy and shiny.
   
        In a large mixing bowl, whip the egg-and-sugar
   mixture into the bread pudding until smooth.
   
        Beat egg whites until frothy, add confectioner’s
   sugar and beat until the egg whites form stiff peaks.
   
        Gently fold the egg whites into the bread pudding
   mixture.
   
        Preheat your oven to 375 F.
   
        Butter and lightly sugar a 1 1/2 quart souffle
   dish.  Fill the dish only 3/4 full of souffle mixture
   to allow for rising.  Wipe clean the lip of the dish
   and bake in the preheated oven for 35 to 40 minutes.
   
        Serve immediately, topped with whiskey sauce.
   
   Whiskey Sauce:
   ÿÿÿÿÿ
   
        Beat the cream until it’s slightly thickened.
   
        Add sugar and beat until thick.
   
        Whisk in the bourbon and serve with the souffle.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gerhard Brill, Commander’s Palace
   Restaurant, New Orleans
  
 
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